RECIPE FROM "SANDY'S
Winter Squash Soup
3 Tablespoons Olive oil
3 Tablespoons Butter
1 large Onion, chopped
4 cups Water
4 cups Chicken broth
4 cups Winter squash, peeled, seeded and medium diced (Acorn, Butternut, or Hubbard squash)
2 Carrots, peeled and diced
1/4 cup Parsley, chopped
1 teaspoon Thyme
Salt and pepper to taste
Heat the oil and butter in a heavy soup pot.
Add the onions and cook until just soft.
Add the remaining ingredients and slowly bring to a boil. Reduce the heat and simmer for 45 minutes.
Cool enough for careful handling. Then carefully add small amounts of the soup to a food processor or blender. Puree the entire batch.
Return to pot and re-warm over low heat.